How To Use Glace d'Agneau Gold®
Use one part Glace d'Agneau Gold® to twenty parts hot water to make a classic roasted lamb stock. Bring to a simmer and whisk until completely dissolved. To make a classic roasted lamb glace, add up to 3 parts hot water to one part Glace de Agneau Gold®.
16 oz. (450g) - Makes approximately 2-2/3 gal. (10 l) of classic roasted lamb stock.
1.5 oz. (42.5g) - Makes approximately 4 cups (946 ml) of classic roasted lamb stock.
Glace d'Agneau Gold® Ingredients
Lamb Stock (lamb bones, water), Tapioca Starch (Native), Veal Stock (veal bones, water), Gelatin, Salt, Madeira Wine, Red Wine, Tomato Paste, Onion Stock, Carrot Stock, Celery Stock, Natural Flavors, Spice. GDA-101706B
Product is gluten-free.
Glace d'Agneau Gold® Nutritional Facts
|Serving Size: 2 tsp. (11g)|
Servings: About 4
Fat Cal. 0
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Total Fat 0g||0%||Total Carb. 1g||0%|
|Sat. Fat 0||0%||Fiber 0g||0%|
|Trans Fat 0g||Sugars 0g|
|Cholest. 0mg||0%||Protein 4g|
|Vitamin A 0% • Vitamin C 0% • Calcium 0% • Iron 0%|
Gorgeous Roasted Lamb Stock
I’ve used this product for years and it never disappoints. Pan gravy made with it is rich, smooth and utterly delicious. My pantry is never without this staple. If you love lamb, then you NEED to keep More Than Gourmet’s Classic Roasted Lamb Stock on hand. I wasn’t paid to say this, truly: The product is just that good.
A pantry staple
If you like lamb, you can't be without a good size jar of this lamb stock in your pantry/refrigerator. We order a whole lamb from a local farm each year, and this stock is what makes it a joy to cook Moroccan slow roasted lamb shanks, Scotch broth soup, lamb stew, and more. The flavor is spot on--intensely lamb (not mutton!) without being overpowering. It lets the rest of your ingredients shine, complementing them and supporting them. And it's so easy to use. Highly recommended for all lamb lovers.
Great Roasted Lamb Stock
Easy to prepare and apply
I will be using each, as I continue to cook new and exciting meals, but I’m sure each one will be great.
Shepherd's Pie Perfection
I use this in my shepherd's pie after draining grease from cooked lamb. It adds that extra bit that makes this dish perfection.